Poulet a la Moutarde

We found this recipe on a french website (here for those of you who can read some basic french). Since it’s nearly impossible to find chicken in half-pound quantities, we’ve basically doubled the recipe. We’ve also added onion.

Mustard Chicken
1lb boneless, skinless chicken breast, cubed
1 large onion, sliced
1/2 lb mushrooms, sliced
1-2 cups of yogurt
1 teaspoon thyme
2 tablespoons (or to taste) of mustard
Salt, pepper
olive oil

Over medium heat, saute the onion and mushrooms in a small amount of olive oil until limp. Add the chicken cubes and brown. Salt and pepper. Then add the mustard and thyme. For the mustard, we typically use two types of mustard, the dijon and the country-style, but we’ve done it with moutarde a l’ancienne as well and that’s quite nice as well. Mix that in, and add the yogurt. We tend not to measure this very carefully, but instead just add and mix until it has a tan color. If necessary, add more mustard to taste. Let simmer for 10-15 minutes, and serve with rice or potato.
NOTE: For a saucier dish, add the full 2 cups of yogurt and some extra mustard. Also, for a richer meal, substitute the yogurt for cream.


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